Hasselback potatoes, which are prepared by cutting a series of vertical slits in a potato, are all the rage these days, and with good reason. Not only do they look dramatic, but they are also wonderfully crisp on the outside and tender within. That same technique can be used successfully with sweet potatoes, which in this recipe have a savory, nutty topping of fresh thyme, Parmesan cheese and pecans. So skip the sugary sweet potato casserole at Thanksgiving this year and try this showstopping side.
Hasselback Sweet Potatoes with Thyme, Pecans and Parmesan
3 Tbs. extra-virgin olive oil, plus more for drizzling
1/4 cup (2 oz./60 g) firmly packed light brown sugar
1 garlic clove, grated
3/4 cup (3 oz./90 g) pecans, chopped
2 tsp. chopped fresh thyme
Kosher salt and freshly ground pepper
1 cup (4 oz./120 g) grated Parmesan cheese
4 small sweet potatoes
Preheat an oven to 400°F (200°C). Line a square baking pan with aluminum foil.
In a bowl, stir together the olive oil and brown sugar until combined. Stir in the garlic, pecans, thyme, 1/2 tsp. salt and 1/2 tsp. pepper. Fold in 1/2 cup (2 oz./60 g) of the cheese. Set the topping mixture aside.
Using a sharp knife, cut each sweet potato crosswise into 1/8-inch (3-mm) slices, cutting only three-fourths of the way through the potatoes so they stay intact. Place the potatoes, sliced side up, in the prepared baking pan. Drizzle with olive oil and season generously with salt and pepper.
Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes, sprinkling the topping over the potatoes during the last 10 minutes of roasting. Remove from the oven and sprinkle evenly with the remaining 1/2 cup (2 oz./60 g) cheese. Let cool slightly before serving. Serves 4.
Williams-Sonoma Test Kitchen